Eccles Cakes
An Eccles cake is a small and round cake filled with currant and made from flaky pastry with butter which is sometimes topped with demerara sugar.
Nicknames for the Eccles cake include Squashed Fly cake, Fly cake, Fly pie or even a Fly's graveyard.
Eccles cakes are named after the English town of Eccles, in Lancashire.
INGREDIENTS
200g puff pastry
egg wash
demerara sugar, to coat
FILLING
50g raising or sultanas
200g currants
50g soft brown sugar
a pinch of mixed spices
METHOD
Nicknames for the Eccles cake include Squashed Fly cake, Fly cake, Fly pie or even a Fly's graveyard.
Eccles cakes are named after the English town of Eccles, in Lancashire.
INGREDIENTS
200g puff pastry
egg wash
demerara sugar, to coat
FILLING
50g raising or sultanas
200g currants
50g soft brown sugar
a pinch of mixed spices
METHOD
- Roll out the puff pastry 2mm thick.
- Cut into rounds 10-12cm.
- Mix together all the ingredients from the filling and place a table spoon full of the mixture in the centre of each round.
- Fold the edges over the centre and completely seal the mixture.
- Press each bun flat to slightly see the sultanas through the pastry.
- Brush the top with egg wash and dip into demerara sugar.
- Place on a greaseproof baking sheet and cut three incisions on top with the knife so as to show the filling (this will allow the heat to escape and avoid the cakes to explode in the over - similar to when you bake a pie).
- Bake at 220'c for 15-20 minutes.
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